Spicy Corn And Chorizo Salad Recipe

Recipe By Slurrp

This spicy corn and chorizo salad is a vibrant and flavorful dish that combines the sweetness of corn with the smoky and spicy flavors of chorizo. The corn is grilled to perfection, giving it a slightly charred and smoky taste, while the chorizo adds a rich and savory element. Tossed with a tangy lime dressing and garnished with fresh cilantro, this salad is a perfect side dish or light meal.

4.4
11 Rating -
Rate
Non Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Spicy Corn And Chorizo Salad
plan
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ingredients serve

Ingredients for Spicy Corn And Chorizo Salad Recipe

  • 1 Ears Of Corn, Husked
  • 0.13 pound Chorizo, Sliced
  • 0.13 Ed Onion, Thinly Sliced
  • 1/4 Red Bell Pepper, Diced
  • 1/2 Juice Limes
  • 1/2 tablespoon Olive Oil
  • 1/4 tablespoon Honey
  • 1/4 teaspoon Ground Cumin
  • As required Salt And Pepper To Taste
  • as per your need Fresh Cilantro, For Garnish

Directions: Spicy Corn And Chorizo Salad Recipe

Cooking Directions

  • STEP 1.Preheat the grill to medium-high heat.
  • STEP 2.In a large bowl, combine the corn, chorizo, red onion, and bell pepper.
  • STEP 3.In a small bowl, whisk together the lime juice, olive oil, honey, cumin, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the corn mixture and toss to coat.
  • STEP 5.Grill the corn and chorizo mixture for about 5-7 minutes, or until the corn is slightly charred and the chorizo is cooked through.
  • STEP 6.Remove from the grill and let cool slightly.
  • STEP 7.Garnish with fresh cilantro and serve.
  • STEP 8.This salad can be served warm or at room temperature.
  • STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • If you don't have a grill, you can also cook the corn and chorizo mixture in a skillet over medium-high heat.
  • For extra heat, add some diced jalapenos or a pinch of cayenne pepper to the dressing.
  • You can also add some diced avocado or crumbled queso fresco to the salad for extra creaminess.

Storage and Serving

  • This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
  • To serve, you can enjoy it as a side dish with grilled meats or as a light meal on its own.
  • If serving as a light meal, consider adding some cooked quinoa or black beans for added protein.
Nutrition
value
95
calories per serving
3 g Fat2 g Protein15 g Carbs3 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    2g
  • Carbs
    15g
  • Fiber
    3g

MacroNutrients

  • Carbs
    15g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    71mg
  • Iron
    2mg
  • Vitamin A
    769mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    44mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    36mg
  • Manganese
    < 1mg
  • Phosphorus
    30mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp